Description
Soft and chewy White Chocolate Cranberry Cookies made with melted butter, sweet dried cranberries, and creamy white chocolate chips. These festive cookies have lightly crisp golden edges and tender centers, making them perfect for Christmas, holiday cookie trays, gifts, or an easy homemade dessert.
Ingredients
Scale
- 1/2 cup (113 g) unsalted butter, melted
- 1/3 cup (67 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (186 g) all-purpose flour
- 1 cup (170 g) white chocolate chips
- 3/4 cup (98 g) dried cranberries
Instructions
- Place the melted unsalted butter in a large mixing bowl. Add the granulated sugar and packed light brown sugar, then mix until smooth and well combined.
- Add the egg and vanilla extract and mix until fully incorporated.
- Stir in the baking soda and salt.
- Gradually add the all-purpose flour, mixing just until a smooth cookie dough forms. Scrape down the sides of the bowl as needed and avoid overmixing.
- Fold in the white chocolate chips and dried cranberries until evenly distributed throughout the dough.
- Line a baking sheet with parchment paper or a silicone baking mat. Scoop approximately 2 tablespoons of dough for each cookie and shape into balls.
- Cover the portioned cookie dough and refrigerate for at least 2 hours so the melted butter can firm and the cookies will not spread excessively.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Arrange the chilled cookie dough balls about 2 inches apart on the prepared baking sheet.
- Bake for 11 to 15 minutes, or until the edges are lightly golden and the centers no longer look glossy.
- Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a cooling rack or serving.
Notes
- Chill the portioned cookie dough for at least 2 hours before baking to prevent excessive spreading.
- For accurate results, weigh the flour or measure it using the spoon-and-level method.
- Do not overmix the dough after adding the flour, as this can affect the final texture.
- The cookies are ready when the edges are lightly golden and the centers no longer appear wet or glossy.
- Let the cookies cool on the baking sheet for at least 10 minutes because the soft centers continue to set as they cool.
- For extra flavor, add finely grated orange zest or chopped macadamia nuts.
- Store completely cooled cookies in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies in an airtight freezer-safe container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 11-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 175 kcal
- Sugar: 17 g
- Sodium: 99 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 22 mg